Carafa and Carafa Special

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cgruelle

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Is there a big difference between the flavor of Carafa and Carafa Special? Also, what would be a good substitution for Caramunich II? Caramel/Crystal-60L?
 
Yes to both questions.

Per Jamil in his article on Roggenbier...
"
Jamil in Oct BYO
To develop color without adding roasty flavors, a little debittered black malt does the trick. My preference is for Weyermann Carafa Special, a huskless roasted malt. The lack of a husk means far less bitter roasted flavors."

He says that the regular Carafa has "a lot more roasted character"

The crystal malt may be a bit more caramel-ly, but will be a good sub.
Cheers.
 
Thanks Yooper and Germey!

Yes to both questions.

Per Jamil in his article on Roggenbier...
"

He says that the regular Carafa has "a lot more roasted character"

The crystal malt may be a bit more caramel-ly, but will be a good sub.
Cheers.

That's exactly what I am looking for, color without the roasted character. I'm working on a recipe for a Munich Dunkel, and Carafa Special and Caramunich II are a special order at my LHBS.
 

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